Green Pork Chili

This easy and delicious Green Pork Chili is a warm, flavorful dish that’s perfect for a cozy meal. With tender pork and a zesty kick from roasted vegetables, it’s a simple yet satisfying choice for dinner. You can easily adjust the heat level to suit your taste, making it a versatile and nutritious option for any night.

Ingredients Needed:

• 2 red onions, chopped
• 1 pound tomatillos, husked, rinsed, and halved
• 3 jalapenos, stemmed, seeded, and halved
• 2 garlic cloves
• 4 tablespoons canola oil
• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 5 cups chicken stock
• 1 cup chopped fresh cilantro leaves
• Salt
• Pepper
• 10 flour tortillas, warmed

How To Make Green Pork Chili?

1. Preheat the oven: Preheat your oven to 200°C.
2. Roast the vegetables: In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 15ml of canola oil. Spread them out on a baking sheet. Roast for 20-30 minutes, stirring twice, until they are soft and beginning to brown.
3. Brown the pork: While the vegetables roast, heat the remaining canola oil in a large Dutch oven over medium-high heat. Brown the pork in batches until well browned. Once browned, add all the pork back to the pan and cover with chicken stock.
4. Add roasted vegetables: Add the roasted vegetables to the Dutch oven. Cover the pot with a lid and place it in the oven. Cook for 1 1/2 hours, or until the pork is tender.
5. Prepare cilantro puree: While the pork cooks, place the cilantro in a food processor, add 30ml water, and puree until smooth.
6. Finish the chili: After 1 1/2 hours, remove the pot from the oven and stir in the cilantro puree. Season with salt and pepper to taste.
7. Serve: Serve the chili with warm flour tortillas.

Recipe Tips:

• Use fresh cilantro: Fresh cilantro adds a burst of flavor to the chili, so don’t substitute it with dried cilantro.
• Brown the pork well: Browning the pork before cooking helps develop deep, rich flavors. Don’t skip this step.
• Roast the vegetables properly: Ensure the tomatillos, onions, and jalapenos are roasted until soft and browned to bring out their sweetness.
• Adjust the spice: If you like a milder chili, remove the seeds from the jalapenos; for more heat, keep them in.
• Let the chili rest: After cooking, let the chili sit for 10-15 minutes before serving to let the flavors meld together.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover Green Pork Chili to cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
• Freeze: After the chili cools, place it in a freezer-safe container. It can stay frozen for up to 3 months.
• Reheat: Heat the chili on medium heat in a pot, stirring occasionally. Add a little water or chicken stock if it gets too thick. Heat for 5-10 minutes.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 30mg
• Sodium: 1,720mg
• Potassium: 400mg
• Total Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 13g

Try More Bobby Flay Recipes:

• Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw
• Bobby Flay Chicken Chili
• Bobby Flay Texas Chili Recipe​
• Bobby Flay Grilled Pork Tenderloin

Green Pork Chili

Author: Mohamed Shili Cooking Method:Roasting, Simmering Cuisine:Mexican Courses:Dinner Recipe Keys: G Green Pork Chili

Difficulty:BeginnerPrep time: 15 minutesCook time:2 hours Rest time: minutesTotal time:2 hours 15 minutesServings:6 servingsCalories:180 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Green Pork Chili is a warm, flavorful dish that’s perfect for a cozy meal. With tender pork and a zesty kick from roasted vegetables, it’s a simple yet satisfying choice for dinner. You can easily adjust the heat level to suit your taste, making it a versatile and nutritious option for any night.

Ingredients

• 2 red onions, chopped
• 1 pound tomatillos, husked, rinsed, and halved
• 3 jalapenos, stemmed, seeded, and halved
• 2 garlic cloves
• 4 tablespoons canola oil
• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 5 cups chicken stock
• 1 cup chopped fresh cilantro leaves
• Salt
• Pepper
• 10 flour tortillas, warmed

Instructions

1. Preheat the oven: Preheat your oven to 200°C.
2. Roast the vegetables: In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 15ml of canola oil. Spread them out on a baking sheet. Roast for 20-30 minutes, stirring twice, until they are soft and beginning to brown.
3. Brown the pork: While the vegetables roast, heat the remaining canola oil in a large Dutch oven over medium-high heat. Brown the pork in batches until well browned. Once browned, add all the pork back to the pan and cover with chicken stock.
4. Add roasted vegetables: Add the roasted vegetables to the Dutch oven. Cover the pot with a lid and place it in the oven. Cook for 1 1/2 hours, or until the pork is tender.
5. Prepare cilantro puree: While the pork cooks, place the cilantro in a food processor, add 30ml water, and puree until smooth.
6. Finish the chili: After 1 1/2 hours, remove the pot from the oven and stir in the cilantro puree. Season with salt and pepper to taste.
7. Serve: Serve the chili with warm flour tortillas.

Notes

• Use fresh cilantro: Fresh cilantro adds a burst of flavor to the chili, so don’t substitute it with dried cilantro.
• Brown the pork well: Browning the pork before cooking helps develop deep, rich flavors. Don’t skip this step.
• Roast the vegetables properly: Ensure the tomatillos, onions, and jalapenos are roasted until soft and browned to bring out their sweetness.
• Adjust the spice: If you like a milder chili, remove the seeds from the jalapenos; for more heat, keep them in.
• Let the chili rest: After cooking, let the chili sit for 10-15 minutes before serving to let the flavors meld together.

Keywords:Green Pork Chili